"A Calendar of Dinners" was originally published in 1913 and contains 615 recipes. The culinary world revised its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat. Many wondered that any product could gain the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer in the United States was supplying women with the new product. This was largely because four classes of people --housewives, chefs, doctors, dietitians-- were glad to be shown a product which at once would make for more digestible foods, more economical foods, and better tasting foods.